U.S. patent number 4,889,921 [Application Number 07/043,880] was granted by the patent office on 1989-12-26 for production of rapeseed protein materials.
This patent grant is currently assigned to The University of Toronto Innovations Foundation. Invention is credited to Levente L. Diosady, Leon J. Rubin, Yew-Min Tzeng.
United States Patent |
4,889,921 |
Diosady , et al. |
December 26, 1989 |
Production of rapeseed protein materials
Abstract
A process of treating meal containing vegetable proteins is
disclosed. This process includes the step of extracting the metal
with a suitable aqueous solvent in which the vegetable proteins are
soluble to obtain an extraction solution. The solubility of the
dissolved protein in the extraction solution is then adjusted to
precipitate at least some of the protein and therefore obtain a
precipitated protein fraction and an unprecipitated protein
fraction in solution. The precipitated protein fraction is then
separated from the protein fraction in solution, and the
unprecipitated protein fraction is separated from the undesirable
components in the solution by membrane processing. Each of the
protein fractions is then suitably dried to recover the
proteins.
Inventors: |
Diosady; Levente L.
(Willowdale, CA), Rubin; Leon J. (Toronto,
CA), Tzeng; Yew-Min (Toronto, CA) |
Assignee: |
The University of Toronto
Innovations Foundation (Toronto, CA)
|
Family
ID: |
21929374 |
Appl.
No.: |
07/043,880 |
Filed: |
April 29, 1987 |
Current U.S.
Class: |
530/377; 530/378;
426/656 |
Current CPC
Class: |
A23J
1/14 (20130101) |
Current International
Class: |
A23J
1/00 (20060101); A23J 1/14 (20060101); A23J
001/14 () |
Field of
Search: |
;530/377,378 |
References Cited
[Referenced By]
U.S. Patent Documents
Other References
Journal of Food Science, 49(1984), 768-776, Diosday et al..
|
Primary Examiner: Schain; Howard E.
Attorney, Agent or Firm: Wyatt, Gerber, Burke and Badie
Claims
What is claimed is:
1. A process for treating meal containing vegetable proteins
comprising:
(i) extracting said meal with an alkaline solvent for said
vegetable proteins at a pH of from 10 to 12.5 to obtain an
extraction solution containing a meal residue;
(ii) removing said meal residue;
(iii) adjusting the pH of said extraction solution by addition of
an aqueous acid solution to a value of from 2 to 8 thereby
precipitating at least some of said vegetable protein, to obtain an
unprecipitated protein fraction in solution and a precipitated
protein fraction;
(iv) separating the precipitated protein fraction from the protein
fraction in solution; and
(v) separating the unprecipitated protein fraction from the
undesirable components in the solution by membrane filtration;
wherein said meal comprises one of defatted rapeseed and canola
meal.
2. The process according to claim 1 wherein membrane processing
comprises ultrafiltration.
3. The process according to claim 1 wherein said membrane
processing comprises diafiltration.
4. The process according to claim 1 wherein said membrane
processing comprises ultrafiltration followed by diafiltration.
5. The process according to claim 1 wherein said meal containing
vegetable proteins is selected from the group comprising
hexane-extracted in air-dried canola meal,
methanol/ammonia/hexane-extracted canola meal, dehulled
hexane-extracted and air-dried canola meal, dehulled
methanol/ammonia/hexane-extracted canola meal and commercially
prepared rapeseed meal.
6. The process according to claim 1 additionally comprising washing
with a suitable acidic solution, and drying said precipitated
protein fraction.
7. The process according to claim 1 wherein said unprecipitated
protein fraction in solution is suitably dried and recovered after
membrane processing.
8. The process according to claim 1 wherein said alkaline solution
is selected from the group consisting of sodium hydroxide,
potassium hydroxide and calcium hydroxide.
9. The process according to claim 1 wherein said aqueous acid
solution is selected from the group consisting of hydrochloric
acid, sulphuric acid, phosphoric acid and acetic acid.
10. The process according to claim 1 wherein the pH of said
extracted solution is lowered to 3.5.
11. The process according to claim 4 wherein the nominal molecular
weight cut-off of the membrane is between 5-50 kilodaltons.
12. The process according to claim 21 wherein said nominal
molecular weight cut-off of the membrane is 10 kilodaltons.
13. The process according to claim 4 wherein said ultrafiltration
has a concentration factor between 5-20.
14. The process according to claim 13 wherein said concentration
factor is 10.
15. The process according to claim 4 where said diafiltration has a
diavolume of between 3-15.
16. The process according to claim 15 wherein said diavolume is
5.
17. The process according to claim 6 wherein the ratio of the
acidic washing solution to the precipitated protein fraction is
between 5-20.
18. The process according to claim 17 wherein said ratio is 10.
19. The process according to claim 1 wherein the extraction
solvent-to-meal ratio is between 8 and 50.
20. The process according to claim 19 wherein said ratio is 18.
21. The process according to claim 1 additionally comprising,
during the adjustment in solubility of said extraction solution,
the addition of calcium chloride.
22. The process according to claim 1 wherein during said
extracting, a suitable antioxidant is added.
23. The process according to claim 22 wherein said antioxidant is
sodium sulphite.
24. An acid-soluble vegetable protein isolate when prepared by a
process according to claim 1.
25. A process for treating meal containing vegetable proteins
comprising:
(i) extracting said meal with an aqueous alkaline solution for said
vegetable proteins at a pH of from 10 to 12.5 to obtain an
extraction solution containing a meal residue;
(ii) removing said meal residue;
(iii) changing the pH of said extraction solution by addition of an
aqueous acid solution to a value of from 2 to 8 thereby
precipitating at least some of said vegetable protein to obtain a
precipitated protein fraction and an unprecipitated protein
fraction solution;
(iv) separating said precipitated protein fraction from said
unprecipitated protein fraction solution by acidic water washing
and drying;
(v) separating the unprecipitated protein fraction from the
undesirable, low-molecular-weight components in the solution by
ultrafiltration followed by diafiltration;
(vi) recovering said unprecipitated protein fraction in solution by
drying; and
wherein said meal comprises one of defatted rapeseed and canola
meal.
Description
FIELD OF THE INVENTION
This invention relates to the treatment of meal and other materials
containing vegetable protein. More particularly, it relates to
methods of extracting vegetable proteins from these materials.
BACKGROUND OF THE INVENTION
Brassica seeds, especially rapeseed, after oil extraction are a
potential source of high-quality protein. After oil extraction,
rapeseed meal contains about 38% protein compared to approximately
44% in soybean meal, the latter being widely used for feed and food
purposes. Proteins contained in rapeseed are rich in lysine and
contain adequate quantities of methionine, both of which are
limiting amino acids in most cereal and oilseed proteins. However,
the use of rapeseed as a protein source in food products has been
severely limited as the proteinaceous material which is left over
after oil extraction by known methods contains unwanted
constituents such as glucosinolates, phenolics, phytates, and hull,
which should be removed from the protein meal of these seeds or at
least reduced in quantity therein, in order for the meal and the
proteins derived therefrom to be acceptable for human
consumption.
The reduction or removal of glucosinolates is particularly
important, since they are broken down by enzymes present in the
seed and in the human body, producing various degradation products
that interfere with thyroid function in the body. Thus for human
food use, the glucosinolate content of, for example, proteins
derived from rapeseed meal should be substantially eliminated to
ensure complete product safety. Phenolic compounds impart a bitter
favour and dark colour to the final protein products. Phytates are
strong chelating agents and affect the utilization of polyvalent
metal ions, especially zinc and iron, by strongly binding these
metals and making them unavailable for metabolism. The hull is
present in large amounts and is indigestible for humans and other
monogastric animals. It also gives an unsightly heterogeneous
product.
These unwanted constituents are difficult to separate from proteins
in the rapeseed meal. Unlike other protein-rich oilseeds such as
soybean, peanuts and sunflowerseed, rapeseed has a complex protein
composition and contains proteins with widely different isoelectric
points and molecular weights. Accordingly, the production of
isoelectrically precipitated rapeseed-protein isolates with 90%
protein content requires complex processes which result in low
yields. Also, the products generally contain high concentrations of
phytates, present as protein-phytate complexes. Thus, traditional
protein-isolation processes are economically and technically
unattractive for the production of high-quality rapeseed
proteins.
At present, there seem to be no rapeseed-protein isolates in
commercial production. In a recent review article prepared for the
Canola Council of Canada, Youngs (see "Technical Status Assessment
of Food Proteins from Canola", Canola Council of Canada, October
1985) concluded that, in spite of extensive research, the presence
of glucosinolates, phytates, phenolics, and hull still represents a
serious problem.
In general, protein isolates from rapeseed material have been
extracted experimentally, using multi-solvent co-current or
counter-current operations. The extracted proteins are recovered in
these operations by precipitation at one or more isolelectric
points, sometimes enhanced by heat coagulation or complex formation
followed by washing and drying. These experimental processes are
too complicated and expensive to be used as viable commercial
processes.
Membrane processing by ultrafiltration and/or diafiltration has
become a popular laboratory technology for vegetable protein
isolation in recent years. Ultrafiltration is a technique for
separating dissolved molecules on the basis of their size, shape
and flexibility by passing their solution through a membrane which
acts as a filter with pore diameters suitable for retaining large
molecules. Diafiltration is a special technique of ultrafiltration
for the removal of small-molecular-weight compounds from an aqueous
solution also containing large molecules.
U.S. Pat. No.4,420,425, which issued to Lawhon on Dec. 13, 1983,
explored the potential applications of solubilization and
ultrafiltration in soybean and peanut protein systems. Protein
extraction of rapeseed was not considered.
In attempting to break the protein-phytate complex to remove the
phytate associated with the processing of soybean, peanut,
cottonseed and the like, U.S. Pat. No. 3,736,147 dated May 29,
1973, which issued to Iacobucci et al proposed to use diafiltration
with 0.2 molar calcium chloride solution at a pH of 3, or phytase
in the pH range of 4.5 -7. The process of this patent is directed
towards preparing protein products from soybean, cottonseed,
peanut, and sesame seed. Protein extraction of rapeseed is not
considered.
A rapeseed-protein isolate has been reported by Von Bockelmann et
al in "Potential Applications in Food Processing", in the chapter
"Reverse Osmosis and Synthetic Membranes", Ed. S. Sourirajan, page
445, National Research Council of Canada, Publication No.
NRCC15627, 1977. This isolate contained 30% protein. The isolate
produced by Diosady et al (J. Food Sci. 44:768, 1984) contained 80%
protein, but was high in phytate.
A rapeseed protein product with a 76% protein content was obtained
by Maubois et al using ultrafiltration in U.S. Pat. No. 3,993,636
which issued Nov. 23, 1976. However, a protein content of 76% is
too low to be considered an isolate, and since the extraction of
the meal was carried out at pH 9, where rapeseed protein solubility
is not very high, the protein yield was likely low, although
unreported.
Although aqueous sodium hydroxide solutions are effective solvents
for rapeseed protein extraction and give high extraction yields,
the isoelectric precipitation of these extracts results in low
yields, low protein content in the isolates, or both. Likewise,
current applications of ultrafiltration and/or diafiltration to
rapeseed protein extraction do not result in high-quality rapeseed
protein isolates. Thus the problem of developing a commercially
viable process for producing pure, food-grade protein from rapeseed
up to the present remains unsolved.
SUMMARY OF THE INVENTION
The present invention provides a process of treating meal
containing vegetable protein which comprises:
extracting the meal with a suitable aqueous solvent in
which the vegetable proteins are soluble to obtain an
extraction solution,
adjusting the solubility of the dissolved proteins in this
extraction solution to precipitate at least some of the proteins
and obtain a precipitated protein fraction and an unprecipitated
protein fraction in solution,
separating the precipitated protein fraction from the
unprecipitated protein fraction, and separating the unprecipitated
protein fraction from the undesirable components in the solution by
membrane processing.
Preferably, the solvent used in extracting the meal is
an alkaline solution. Preferably, the solubility of the dissolved
protein in the extraction solution is adjusted by adjusting the pH
of the solution. It is also preferred that the membrane processing
is by ultrafiltration and/or diafiltration.
Unwanted constituents are extracted and separated from the pure
protein fractions in the meal of oil-bearing seeds by adjusting the
solubility of the meal solution to separate the insoluble phytates,
hull, and meal residue from the extraction solution containing
soluble proteins. The solubility of the dissolved protein in the
extraction solution is then adjusted so as to separate the
insoluble protein fraction and leave the soluble protein fraction
in solution. Membrane processing techniques are subsequently used
to remove additional unwanted, low-molecular-weight constituents
from the soluble protein fraction, and to concentrate and isolate
this protein fraction.
By means of the process of the present invention, there can be
obtained from the meal of various oil-bearing seeds, high-quality
protein fractions that are low in unwanted constituents such as
phytates, glucosinolates, phenolics, and hull and are aesthetically
and nutritionally appealing. Typically, 90% or more of the
recoverable protein originally present in the seeds may be
recovered. Each of the protein isolates resulting from the process
of the present invention has its own specific functional
properties. Thus they may serve as versatile ingredients in food
formulations. Moreover, a residual meal with a moderate protein
concentration of between 30-40% and substantially free of
glucosinolates may be produced which is a good feed-grade
material.
BRIEF REFERENCE TO THE DRAWINGS
The invention will now be described by way of illustration only,
with respect to the following drawing which is a diagrammatic
process flow sheet of a specific preferred process according to the
invention.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
Referring to the drawing, the starting meal, substantially free
from oil, is extracted at an extraction and washing zone 10 with an
aqueous alkaline solution e.g. aqueous sodium hydroxide, to
dissolve the protein component into the extraction solution and
leave most of the hull and phytate undissolved in a wet residue.
This wet residue is suitably separated e.g. by filter 12 from the
extraction solution, and dried in dryer 13 to provide a meal
residue C. The pH of the resultant extraction solution is
subsequently adjusted in zone 14 with an acid solution to alter the
solubility of its component proteins and produce a
protein-precipitate fraction and a protein-solution fraction. The
two protein fractions are suitably separated. The
protein-precipitate fraction is washed in a washing zone 16 with
acidic water and dried in dryer 17 to provide an
isoelectric-protein fraction B. The protein-solution fraction is
subjected at membrane processing zone 18 to ultrafiltration
followed by diafiltration and is then dried in dryer 19 to provide
a soluble protein fraction A.
In a preferred form, the pH of the extraction solution is between
10 and 12.5 at which the proteins are dissolved and most of the
phytates and hull undissolved. Variations in this pH value will
effect the yields of the protein isolates and the solubility of the
phytates. Suitably, the extraction solution is an aqueous solution
of an alkaline compound such as sodium hydroxide, potassium
hydroxide, or calcium hydroxide.
It is desired that the solvent-to-meal ratio for the extraction be
between 8 and 50, most preferrably 18, followed by washing with
solvent to meal ration of 5 to 20.
Due to the low solubility of the phytates and fibre in the
preferred pH range, they may be readily separated by conventional
techniques from the extraction solution in the form of a wet
residual meal, which may be suitable, when dried, for use as an
animal feed.
The solubility of the dissolved proteins in the resultant
extraction solution is adjusted to precipitate one fraction of the
protein, the insoluble or isoelectrically precipitated protein
fraction, from the other fraction, the soluble protein fraction in
solution. Suitably, the solubility is adjusted by adjusting the pH
by adding any aqueous acid solution such as hydrochloric,
sulphuric, phosphoric or acetic acid, which separates the insoluble
and soluble protein fractions. Preferably, the addition of the
aqueous acid solution lowers the pH to between 2-8, most preferably
3.5 for rapeseed or canola.
To further reduce the phytate level in the soluble protein
fraction, up to 50% by weight of the starting meal of calcium
chloride may optionally be added.
The two protein fractions, the insoluble protein fraction as a
precipitate and the soluble protein fraction in solution, may be
appropriately separated from one another by conventional separation
techniques.
The precipitated insoluble protein fraction is subsequently washed
with a suitable solution to purify it further. It is preferred that
the washing solution be acidified water at the same pH as that of
the previous solution from which the protein was separated, and
that the solvent-to-precipitate ratio be between 5-20, most
preferably 10. The protein precipitate may be repeatedly washed
with such a solution if the concentration of the impurities is
high, as long as the protein loss is not too great. The result,
after a suitable drying, is a high-quality, isoelectrically
precipitated protein.
The soluble protein fraction in solution is concentrated and
separated from of the low-molecular-weight, potentially toxic
impurities such as glucosinolates and the hydrolysis products
thereof by a membrane process. Most preferably, this membrane
process comprises an ultrafiltration step to concentrate the
protein fraction, followed by a diafiltration step to further
purify the soluble protein. The permeate, after the diafiltration
step, in which there is minimal protein loss, is discarded. The
resulting retentate is dried to produce a high-quality soluble
protein. Filtration membranes of 5-50 kilodaltons molecular weight
cut-off provide good protein recovery and impurity removal. For
rapeseed protein processing, a 10 kilodalton membrane is
preferred.
Based on the concentration of the protein solution to undergo
membrane processing and the purity of the product required, the
concentration factor (CF) of ultrafiltration operation may be
varied from 5-20, and the diavolume (DV) of diafiltration may be
varied from 3-15. Most preferably, a CF of 10 and DV of 5 were used
to optimally reduce the concentration of permeable impurities by up
to three orders of magnitude.
The steps prior to membrane processing had separated, by way of
solubility differences, the dissolved protein into two fractions,
so that the concentration of protein remaining in solution was
relatively low. Thus, the subsequent processing techniques
proceeded more efficiently with the elimination of the usual
gelation and plugging problems associated with membrane processing
in protein production systems.
Optionally, antioxidants such as sodium sulphite may be added
during extraction to improve the colour of the final products.
Any type of oil-free meal containing protein can suitably be
processed by the process of the present invention. Most suitably
processed are oilseeds derived from Brassica seeds especially
rapeseed and canola, which are essentially free from oil
components, and ground if necessary, before alkaline extraction and
washing to allow the subsequent separation of the soluble protein
fraction from the insoluble phytate and hull.
An oil-extraction method developed by the inventors for the
treatment of rapeseed simultaneously with methanol-ammonia and
hexane is suitable for processing the oilseeds prior to their
treatment by the process of the present invention. This method is
described in U.S. Pat. No. 4,469,504 which issued on July 17, 1984
to Rubin et al, Can. Inst. Food Sci. Technol. J. 19. 57, 1986, and
Diosady et al, Can. Inst. Food Sci. Technol. J. 18, 121, 1985, the
contents of all of which are incorporated herein by reference.
Whilst the process of the invention shows great advantages when
applied to commercially prepared meals such as canola and rapeseed
meals, and other Brassica meals and flours, it is, as described
hereinabove especially suitable to meals from novel oil extraction
techniques such as hexane-extracted and air-dried canola meal,
methanol/ammonia/hexane-extracted canola meal, dehulled
hexane-extracted and air-dried canola meal and dehulled
methanol/ammonia/hexane-extracted canola meal. Rapeseed meal is the
most preferred starting material. The invention may also be
suitable for isolating vegetable proteins from soy, sunflower,
peanuts, and cotton seed.
EXAMPLE 1
One hundred grams of methanol/ammonia/hexane-defatted canola meal
prepared according to the process of Rubin et al, U.S. Pat. No.
4,460,504; 1984 and Rubin et al., "The Aklanol-Ammonia-Water/Hexane
Treatment of Canola", Can. Inst. Food Sci. Technol. J. 19: 57,
1986) was stirred for 2 hours with 1800 g water. The pH was kept
constant at 12.0 by adding 50% (w/w) NaOH. The slurry was separated
by centrifugation (4,080 g, 10 min., 5.degree. C.), and the
filtrate polished by vacuum filtration using Whatman No. 41 paper.
Three batches of the extraction solution were prepared. Two
thousand four hundred grams of the extraction solution was
acidified to pH 3.5 by adding 6N HC1 solution within 4 hours from
the time that the meal was first immersed in the alkaline solution.
In two of the batches, 5.26 g and 39.26 g of CaC1.sub.2 were added
prior to pH adjustment resulting in final CaCl.sub.2 concentrations
of 0.02 M and 0.15 M, respectively. After separating the protein
precipitate by centrifugation, the solution was filtered. Fifty
grams of the wet precipitate was washed with 500 g of pH 3.5 water,
and then the washed protein was freeze-dried. In the meantime, 1600
g of the protein solution was concentrated to 160 g by
ultrafiltration. One hundred grams of the retentate was
diafiltrated with 500 g water. After 500 g of the permeate was
collected, the diafiltration retentate was recovered and
freeze-dried to produce a water-soluble protein isolate.
The dry-matter content (total solids) of each processing stream was
determined. The wet samples were dried at 105.degree. C. in a
forced-air oven for 24 hours. All freeze-dried samples were oven
dried at 105.degree. C. overnight prior to analysis. Crude protein
(N.times.6.25) was determined by the Kjeldahl method. Glucosinolate
content was determined by the method of Wetter and Youngs ("A
thiourea-UV assay for total glucosinolate content in rapeseed
meals", JAOCS, 53:162, 1976). The content of glucosinolate in the
meal is expressed as .mu.M equivalent of 3-butenyl-isothiocyanate
per gram of sample. Phytate was determined by a procedure adapted
from the methods given by Wheeler and Ferrel ("Phytic acid: I.
Determination of three forms of phosphorus in flour, dough, and
bread", Cereal Chem. 58:226, 1981), as previously described (Naczk
et al., "The phytate and complex phenol content of meals produed by
alkanol-ammonia/hexane extraction of canola", Lebensm.-Wiss.
U.-Technol. 19:3, 1986).
The results, compositions and yields, are given in Table 1.
Most of the nitrogen (.gtoreq.90%) in the starting meal was
recovered as three usable products by the process. Approximately
45% of the nitrogen was recovered as protein isolates.
As the concentration of CaCl.sub.2 is increased, the yield ratio of
the isoelectric protein to the soluble protein is decreased, due to
the "salting in" effect. All protein isolates had protein contents
of .gtoreq.90%. To obtain a phytate-free protein isolate,
substantial amounts of CaCl.sub.2 must be used. The residual meal
had protein content of 33.1% and was free of glucosinolates, which
makes it a usable feed material.
EXAMPLE 2
The procedure of Example 1 was essentially repeated, using, a
hexane-extracted and air-dried canola meal as the starting meal in
place of the methanol/ammonia/hexane meal. The meal was extracted
at pH 11.0 for 30 min. Only one batch of extraction solution was
prepared. CaC1.sub.2 was not used. The pH of the extraction
solution was brought down to 3.5 within 2 hours from the moment
when the meal was first immersed in the alkaline solution. Total
solids, crude protein, glucosinolate, and phytate determinations
were carried out as in Example 1. The results are given in Table
2.
The results indicate that 75.4% of the nitrogen in the starting
meal was recovered in the isolates. Because approximately 10%
nitrogen is bound in the hulls and another 10% is non-protein
nitrogen, the recovery of the usable protein was as high as 94.25%
(75.4/80.times.100%). Both isolates were free of glucosinolates and
low in phytate.
EXAMPLE 3
The procedure of Example 2 was essentially repeated, except that a
dehulled hexane-extracted and air-dried canola meal prepared
according to the process of Schneider, Canadian Patent No.
1,062,118; 1979, was used as the starting meal in place of the
"whole" meal. The results are given in Table 3.
Only 50% of the nitrogen was recovered as isolates, due to the low
solubility observed during extraction. This may be due to the
treatment in the dehulling process. However, the residual meal
(dehulled) is a high-quality feed material.
EXAMPLE 4
The procedure of Example 1 was repeated, with the following
changes: a dehulled methanol/ammonia/hexane-extracted canola meal
was used as the starting meal; a single extraction batch was used
for membrane processes, and no CaC1.sub.2 was added.
The results are given in Table 4.
The protein solubility was low, due to the treatment in the
dehulling process (Schneider, Canadian Patent No. 1,062,118, 1979)
and the effect of methanol/ammonia solution. Approximately 42%
nitrogen was recovered as high-quality protein isolates. More than
50% nitrogen was recovered in a dehulled residual meal with a
protein content of 38.5%, which is a usable feed material.
EXAMPLE 5
The procedure of Example 2 was essentially repeated, except that a
commercial canola meal was used as the starting meal, and the
extraction was carried out in the presence of 0.0024 Na.sub.2
SO.sub.3 as an anti-oxidant, equivalent to 1% (w/w) of the
meal.
The results are given in Table 5.
Approximately - 62%, of the nitrogen was recovered as a meal.
Because of low protein solubility which was due to the heat
treatment of the proteins during commercial processing, the Yield
and protein concentration of the isolates were both low. The colour
of the isolates was light due to the effect of sodium sulphite.
TABLE 1
__________________________________________________________________________
Effect of precipitation and ultrafiltration/diafiltration process
on methanol/ammonia/hexane-extracted canola meal (NaOH extraction
at pH 12, 10 kD membrane for UF/DF). Compositions And Yields
Protein Glucosinolates Phytic Yield (as % of starting meal) N
.times. 6.25 .mu.M/g acid % Solids N Glucosinolates Phytic acid
__________________________________________________________________________
Starting meal 50.5 0.6 4.32 100 100 100 100 Meal residue 33.1 N/D*
5.63 69.1 45.2 .apprxeq.0 90 1. without CaCl.sub.2 addition
Isoelectric protein 98.7 N/D 1.56 13.2 25.8 .apprxeq.0 4.8 Soluble
protein 94.2 N/D 1.41 11.3 21.0 .apprxeq.0 3.7 LOSS 6.4 8.0
.apprxeq.100 1.5 2. CaCl.sub.2 equivalent to 6.7% of meal solids
was added Isoelectric protein 100.6 N/D 1.54 12.0 23.9 .apprxeq.0
4.3 Soluble protein 103.1 N/D 1.13 10.7 21.9 .apprxeq.0 2.8 LOSS
8.2 9.0 .apprxeq.100 2.9 3. CaCl.sub.2 equivalent to 50% of meal
solids was added Isoelectric protein 91.1 N/D 0.73 5.5 9.9
.apprxeq.0 0.9 Soluble protein 90.8 N/D 0 19.9 35.8 .apprxeq.0 0
Loss 5.5 9.1 .apprxeq.100 9.1
__________________________________________________________________________
*Not detected
TABLE 2
__________________________________________________________________________
Effect of precipitation and ultrafiltration/diafiltration process
on hexane-extracted canola meal (NaOH extraction at pH 11, 10 kD
membrane for UF/DF). Compositions And Yields Protein Glucosinolates
Phytic Yield (as % of starting meal) N .times. 6.25 .mu.M/g acid %
Solids N Glucosinolates Phytic acid
__________________________________________________________________________
Starting 39.2 15.3 3.92 100 100 100 100 meal Meal 11.4 N/D 6.51
49.9 14.6 .apprxeq.0 82.9 residue Isoelectric 87.4 N/D 1.09 19.2
42.8 .apprxeq.0 9.5 protein Soluble 96.1 N/D 1.24 13.3 32.6
.apprxeq.0 4.1 protein LOSS 17.6 10.0 .apprxeq.100 3.5
__________________________________________________________________________
TABLE 3
__________________________________________________________________________
Effect of precipitation and ultrafiltration/diafiltration process
on hexane-extracted dehulled canola meal (NaOH extraction at pH 11,
10 kD membrane for UF/DF). Compositions And Yields Protein
Glucosinolates Phytic Yield (as % of starting meal) N .times. 6.25
.mu.M/g acid % Solids N Glucosinolates Phytic acid
__________________________________________________________________________
Starting 52.1 20.4 4.44 100 100 100 100 meal Meal 39.5 N/D 7.64
52.1 39.5 .apprxeq.0 89.6 residue Isoelectric 97.3 N/D 2.39 7.5
14.0 .apprxeq.0 4.0 protein Soluble 102.5 N/D 1.14 18.0 35.4
.apprxeq.0 4.6 protein LOSS 22.4 11.1 .apprxeq.100 1.8
__________________________________________________________________________
TABLE 4
__________________________________________________________________________
Effect of precipitation and ultrafiltration/diafiltration process
on methanol/ammonia/hexane- extracted dehulled canola meal (NaOH
extraction at pH 12, 10 kD membrane for UF/DF). Compositions And
Yields Protein Glucosinolates Phytic Yield (as % of starting meal)
N .times. 6.25 .mu.M/g acid % Solids N Glucosinolates Phytic acid
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Starting 50.7 3.1 4.68 100 100 100 100 meal Meal 38.5 N/D 6.02 69.3
52.6 .apprxeq.0 89.2 residue Isoelectric 97.8 N/D 2.47 10.1 19.5
.apprxeq.0 5.3 protein Soluble 103.6 N/D 1.33 11.1 22.7 .apprxeq.0
3.2 protein LOSS 9.5 5.2 .apprxeq.100 2.3
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TABLE 5
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Effect of precipitation and ultrafiltration/diafiltration process
on commercial canola meal (NaOH extraction at pH 11, in the
presence of 0.0024 M Na.sub.2 SO.sub.3 equivalent to 1% w/w of the
meal, 10 kD membrane for UF/DF). Compositions And Yields Protein
Glucosinolates Phytic Yield (as % of starting meal) N .times. 6.25
.mu.M/g acid % Solids N Glucosinolates Phytic acid
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Starting 44.7 9.7 4.14 100 100 100 100 meal Meal 41.6 N/D 5.72 66.6
61.9 .apprxeq.0 92.0 residue Isoelectric 82.6 N/D 2.00 11.9 22.0
.apprxeq.0 5.7 protein Soluble 86.2 N/D 1.71 5.7 11.0 .apprxeq.0
2.3 protein LOSS 15.8 5.1 .apprxeq.100 0
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